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Blog posts
Published Date:
Fri, 29 Jun 2012 17:22:00 GMT
Description:
<p><em>We will be posting a selected recipe from the </em>Campus and Community<em> Foodways Test Kitchen daily</em>, <em>along with some background information on the institutions, recipes, and the ingredients. Drop by the Test Kitchen, in the </em>Campus and Community <em>"Building on Tradition" area, to see live demonstrations and meet the chefs! Visit the Festival Schedule </em><em>for a complete list of demonstrations.</em></p><p><strong>29 June: Homemade Wonton with Dipping Sauce</strong></p><p>USDA, “Food Explorations”</p><p>Since 1971, The United States Department of Agriculture’s Food and Nutrition Information Center (FNIC) has been a leader in providing resources on food and human nutrition information to nutrition and health professionals, educators, government personnel and consumers. As part of this outreach, the FNIC provides access to a vast repertoire of recipes to help kids and adults across the United States make healthy, delicious decisions.</p><figure> <img src="/media/blog/images/2012/06/wontons_7001.jpg" alt="Wontons await a hot oil bath at the Test Kitchen." /> <figcaption> <div class="figcaption-inner"> Wontons await a hot oil bath at the Test Kitchen. </div> </figcaption></figure><p><strong>Ingredients:</strong></p><ul> <li>7 oz. firm tofu</li> <li>1 ¼ cup frozen, chopped spinach</li> <li>2 green onions, chopped</li> <li>2 tablespoons shredded carrot</li> <li>1 egg, lightly beaten</li> <li>1 ½ tablespoon low-sodium soy sauce</li> <li>1 tablespoon minced ginger</li> <li>1 clove garlic, minced</li> <li>½ teaspoon sesame oil</li> <li>¼ teaspoon ground white pepper (may substitute black pepper)</li> <li>48 wonton wrappers, thawed if frozen</li> <li>4 tablespoons oil for pan-frying, as needed</li></ul><p><strong>Dipping Sauce</strong>:</p><ul> <li>2 tablespoons sunflower butter</li> <li>¼ cup water</li> <li>3 tablespoons low-sodium soy sauce</li> <li>1 tablespoon rice vinegar</li> <li>Small clove garlic, minced</li> <li>¼ teaspoon sriracha chili sauce (or more, if you want it spicy)</li> <li>1 teaspoon cilantro, chopped</li> <li>1 teaspoon green onion, chopped</li></ul><p><strong>Method:</strong></p><ol> <li>Cut the tofu in half horizontally and lay between layers of paper towels.</li> <li>Place on a plate, top with another plate. The weight of the plate will help drain excess fluid from the tofu block.</li> <li>After 20 minutes, discard excess fluid and mash the tofu.</li> <li>Thaw and squeeze the spinach until it is relatively dry.</li> <li>Wash and prepare the green onions and carrots. Add these vegetables to the tofu.</li> <li>Lightly beat the egg with the soy sauce, ginger, garlic, sesame oil, and pepper.</li> <li>Combine the mashed tofu and vegetables with the egg and seasonings. Stir until well blended.</li> <li>Cover the filling with plastic wrap and set aside for 15 minutes.</li> <li>To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape.</li> <li>Wet two adjacent edges of the wrapper with water.</li> <li>Place a teaspoon of filling in the middle.</li> <li>Bring the top half of the wrapper over the filling, folding into a triangle.</li> <li>Trying to avoid air pockets, seal the edges.</li> <li>Repeat with remaining wrappers and filling.</li> <li>Heat about 2 tablespoons of oil in a sauté pan over medium heat. Pan-fry the wontons in the hot oil until they are golden and crispy (about 2 minutes).</li> <li>Place hot fried wontons on a paper towel. Serve with dipping sauce.</li></ol><p>Dipping Sauce:</p><ol> <li>To make the dipping sauce, place sunflower butter in a small bowl.</li> <li>Gradually add water, stirring until completely mixed.</li> <li>Add low-sodium soy sauce, rice vinegar, garlic, chili sauce, cilantro and green onion. Set aside.</li></ol><p>Variations:</p><ul> <li>Substitute blanched, drained chard or 1 cup raw bok choy for the spinach</li> <li>Add thinly sliced shiitake or other mushrooms</li> <li>Add shredded zucchini</li> <li>Boil or steam wontons instead of pan-frying (Bring large pot of water to a boil. Cook 10 Wontons at a time in boiling water 90 seconds. Remove from pot with slotted spoon).</li></ul>
